![]() In previous studies, doenjang showed anti-obesity effects in rat fed with high-fat diet, and overweight adults, anti-diabetic effects in high-fat diet-induced obese mice, anti-cancer effects in carcinogenic mice, and anti-inflammation effects in mice. In addition, doenjang is a good source of essential amino acids, minerals, vitamins, and phenolic compounds. Due to its fermentation, doenjang contains a high level of bioactive compounds such as isoflavones and saponins. ![]() Doenjang has a long fermentation period that extends from 2 to 24 months. Doenjang is produced by fermentation with Bacillus subtilis and mold such as Aspergillus, Rhozopus, and Mucor species. Doenjang is the basis of various dishes such as soup, stew, and salad dressing. These results indicate that eating traditional salty fermented food is not a direct cause of hypertension, and the intake of doenjang in normal healthy animals improved blood pressure.ĭoenjang, Korean soy paste, is a fermented soybean product in traditional Korean cuisine. Renin level was significantly decreased in the HSD group compared to the other groups. The excreted concentrations of urine sodium, urine potassium, and feces potassium significantly increased in the HSD group compared with the HS and NS groups. Water intake and urine excretion volume has significantly increased in the HS group compared with the HSD group. Blood pressure was significantly reduced in the HSD group compared with the HS group. The salinity of doenjang and saltwater was adjusted to 8% using Mohr’s method. ![]() Eighteen SD rats were divided into three groups: normal-salt (NS) group, high-salt (HS) group, and high-salt with doenjang (HSD) group. We hypothesized that doenjang could reduce blood pressure in Sprague–Dawley (SD) rats fed a high-salt diet. Although salt is reported to exacerbate health trouble, fermented foods have beneficial effects. Fermented foods in Korea contain a lot of salt. ![]()
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